1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Sinless Chocolate Brownies For a Gluten-Free Holiday

Nov 28, 2011 at 6:59 PM Chime in now

Courtesy Lianne Phillipson-Webb


There are racks and racks of magazine covers this time of year, with beautiful, mouthwatering Christmas treats that instantly make you want to go home and bake. But for those of us with a gluten sensitivity or celiac disease, it’s a constant reminder of what we can’t eat.

But thanks to a larger awareness of gluten sensitivity, there are increasing options for those of us who still want to indulge. You just need the right ingredients.

I’m a huge fan of Bob’s Red Mill All-Purpose Gluten Free Flour mix (and all their gluten- free products, actually). It makes my life easier to just swap out the regular wheat flour in a recipe to the gluten-free mix. I’ve used it in all sorts of baking and although the taste is a bit different, they still taste great! I even use it in gravy, sauces, waffles and pancakes. It does everything I need it to.

A favourite recipe of mine is also perfect for my daughters (who get cankers sores when they eat wheat and rashes when they eat white sugar), is this Sinless Chocolate Almond Recipe. I adapted this recipe to work for our family and then shared it in my book Sprout Right

My daughters are always at the ready to help make these, with aprons on and rolling pin in hand, to smash the candy canes  (which do contain sugar, so use in moderation) we like to sprinkle on top as soon as they come out of the oven. For everyday treats, we bake these minus the festive topping.

Sinless Chocolate Almond Brownies
With natural alternatives to sugar, dark chocolate, gluten-free flour, and even goat’s milk butter, this unique recipe will ease your guilt and offer some power-packed nutrition as well. Although not as sweet as what you might be accustomed to, these brownies are quite addictive! You can easily substitute unsalted butter for the goat’s milk butter, or cane sugar for the brown rice syrup.

3 oz        dark chocolate (at least 70% cocoa solids)    85 g
2 tbsp    goat’s milk butter                30 g
½ cup    brown rice syrup                125 mL
2            large organic eggs            
1 tsp     pure vanilla extract                5 mL
½ cup   gluten-free flour mix (e.g., Bob’s Red Mill)    125 mL
½ cup   chopped almonds (optional)            125 mL

1.    Melt the chocolate and butter in a medium-sized saucepan over low heat. Stir in the brown rice syrup and remove from heat. Whisk in the eggs one at a time, and add the vanilla. Stir in the flour and nuts (if using).
2.    Pour the mixture into greased, parchment paper–lined 8-inch (2 L) square baking pan and spread evenly. Bake in a 350ºF (180ºC) oven for 20 to 25 minutes or until just set. Turn out on to a cooling rack and cut into squares. Store in an airtight container, if they last that long! Makes about 16 brownies.

Nutritional Information
Dark chocolate is high in magnesium and contains an abundant amount of antioxidants. Almonds are high in calcium, magnesium, vitamin E, and fibre.

Although this is a more nutritious recipe than most, still eat in moderation as you can have too much of a good thing!  

About Gluten Intolerance
It’s wonderful that there are so many gluten-free options out there. You might be asking yourself, Should I be eating a gluten-free diet? When I consult, I look out for typical wheat/gluten sensitivity symptoms of boating, gassiness, constipation, diarrhea (or the collection of all those symptoms known as IBS), inability to lose weight, headaches, tiredness—especially after eating bread or pasta, skin rashes and canker sores. If my client is suffering with any of what’s listed, I suggest avoiding wheat or gluten for a month and see if symptoms improve. I also suggest checking with a doctor to rule out the possibility of celiac disease.

NOTE about Sugar
I think it’s especially important to limit your sugar intake over the holidays when flus and colds are rampant. Refined sugar can depress the immune system army for a period of hours. Avoiding could help you dodge the next bug that’s making the rounds.

Lianne Phillipson-Webb has over 10 years experience helping women and families eat better. She runs Sprout Right, a Toronto-based nutrition company passionate abouth the health of mom, baby and family. Lianne is a registered nutritionist, author, and mother of two.

Read More:
I Brought a Soup Program to My Kids' School
The Foods a Nutritionist Can't Live Without
My Gluten-Free Family

Chime in